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His mom was a great home cook and his dad was a chef at the Disneyland Hotel. His home in Riverside, California provided the fresh ingredients that tickled his taste buds at an early age. Saucedo also had the good fortune of spending five years in South America where the exposure to various cultures and cuisines cemented his desire to become a chef. After a year in the culinary arts program at Orange Coast Community College, Saucedo landed a job and the nationally renowned Mission Inn in Riverside. Taken under the wing of executive chef Joe D. Cochran, he learned every station in the kitchen and finished his four year stint as a restaurant chef. This talented young man then traveled south to Coronado where he became executive chef of the now closed Chameleon Café where he was responsible for menu development and hiring of the culinary staff.

From there, he moved to the San Diego Convention Center where he worked under executive chef Brett Lewis. Here he honed his skills in large banquet production.

An opportunity to try his wings and establish his own style came as chef de cuisine at the Shelter Pointe Hotel and Marina. Here Saucedo developed new menus for the entire hotel and managed both the front and back of the house restaurant operations.

Saucedo brings to the Shores Restaurant a wealth of training and experience. His ecclectic style will add a new dimension to the restaurant which prides itself on the freshest ingredients possible at affordable prices. Saucedo is a member of the Chefs de Cuisine Association of San Diego, a former member of the California Culinary Team, and a professional member of The American Institute of Wine & Food

The Shores Restaurant, which focuses on exceptional quality and value, finds its culinary roots in America with an emphasis on coastal seafood and fresh, local ingredients. The restaurant’s spectacular ocean views, and family friendly atmosphere make for a perfect dining experience.

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